2016 began with another very early bloom, leading to a very early harvest in Sonoma County; our first fruit arrived August 5. During maturation, summer temperatures were warm and steady, with fewer heat spikes than 2015. Three weeks of cool weather in August and September relaxed the pace of harvest, allowing for methodical picking decisions and perfectly developed fruit. Yields were relatively average – down from 2014 and up from 2015.

We press the fruit whole cluster for delicacy. Native-yeast and full native malolactic fermentation take place in barrel, with sur lies bâtonnage.

After aging 12 months in 12% new French oak barrels (François Frères and Taransaud Beaune), the Chardonnay was traditionally fined for clarity and texture during the following harvest, and bottled without filtration in January, 2018.